|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed an employee using a prep. sink for raw chicken then switch to using the sink for preparing raw pork loins without first cleaning the area. CDI- sink and surrounding area was cleaned.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer water in the three compartment sink at the Starbucks at ~50ppm quat solution. CDI- sink was drained. EHS instructed PIC to test sanitizer solution prior to use. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed some larger pieces of fried chicken with final cook temperatures below 165F after an employee indicated the product was done cooking. CDI- items were fried for additional time and temperatures were taken to ensure the product was above 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of egg patties in the deli case not dated. CDI- product was discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one speed rack in the walk in cooler with debris accumulation on it. Improvements made to cleaning since last inspection. |